نتائج البحث

Shelf-life of traditionally-seasoned Aloreña de Málaga table olives based on package appearance and fruit characteristics.

• Authors : Romero-Gil, V.^1,2; Rodríguez-Gómez, F.¹; Ruiz-Bellido, M. Á.²

Subjects: *OLIVE; *FRUIT packaging; *LACTIC acid bacteria

• Source: Grasas y Aceites. Apr-Jun2019, Vol. 70 Issue 2, p1-16. 16p.

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Evolution of Bacterial Communities, Physicochemical Changes and Sensorial Attributes of Natural Whole and Cracked Picual Table Olives During Spontaneous and Inoculated Fermentation

• Authors : Dimitrios Tsaltas; Dimitrios A. Anagnostopoulos; Eleni Kamilari

Subjects: Microbiology (medical); Population; Organoleptic

• Source: Frontiers in Microbiology, Vol 11 (2020)Frontiers in Microbiology

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Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation

• Authors : Nikolaos Nikoloudakis; Vlasios Goulas; Dimitrios A. Anagnostopoulos

Subjects: Health (social science); Organoleptic; Plant Science

• Source: Foods, Vol 9, Iss 1, p 17 (2019)FoodsVolume 9Issue 1

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Microbiota and metabolite profiling of spoiled spanish-style green table olives

• Authors : Antonio Higinio Sánchez; Alfredo Montaño; Antonio de Castro ...

Subjects: 0301 basic medicine; Endocrinology, Diabetes and Metabolism; Metabolite

• Source: Metabolites, Vol 8, Iss 4, p 73 (2018)MetabolitesVolume 8Issue 4Digital.CSIC. Repositorio Institucional del CSICinstname

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Isolation, Characterization, and Selection of Molds Associated to Fermented Black Table Olives

• Authors : Agathi Chytiri; Gianluca Bleve; Antonio Logrieco

Subjects: 0301 basic medicine; Microbiology (medical); lcsh:QR1-502

• Source: Frontiers in MicrobiologyBavaro, S L, Susca, A, Frisvad, J C, Tufariello, M, Chytiri, A, Perrone, G, Mita, G, Logrieco, A F & Bleve, G 2017, ' Isolation, Characterization, and Selection of Molds

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Microbiological and Physicochemical Changes in Natural Green Heat-Shocked Aloreña de Málaga Table Olives

• Authors : Francisco Rodríguez-Gómez; Miguel Á. Ruiz-Bellido; Verónica Romero-Gil ...

Subjects: 0301 basic medicine; Microbiology (medical); olive packaging

• Source: Frontiers in Microbiology, Vol 8 (2017)Digital.CSIC. Repositorio Institucional del CSICinstname

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Assessing the Challenges in the Application of Potential Probiotic Lactic Acid Bacteria in the Large-Scale Fermentation of Spanish-Style Table Olives

• Authors : Antonio Garrido-Fernández; Pedro García-García; Francisco Noé Arroyo-López ...

Subjects: 0301 basic medicine; Microbiology (medical); 030106 microbiology

• Source: Frontiers in Microbiology, Vol 8 (2017)Digital.CSIC. Repositorio Institucional del CSICinstnameFrontiers in Microbiology

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Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives

• Authors : Onofrio Corona; Giancarlo Moschetti; Raimondo Gaglio ...

Subjects: 0301 basic medicine; Acclimatization; Lactic acid bacteria Yeasts Nocellara del Belice table olives Starter culture Lactobacillus pentosus OM13 Acclimatization Nutrient adjuvant Lactic acid

• Source: Food microbiology. 61

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EFFECT OF THE USE OF DIFFERENT LACTIC STARTERS ON THE MICROBIOLOGICAL AND PHYSICOCHEMICAL CHARACTERISTICS OF NATURALLY BLACK TABLE OLIVES OF GEMLIK CULTIVAR.

• Authors : KUMRAL, A.¹ ; BASOGLU, F.¹; SAHIN, I.¹

Subjects: *LACTIC acid bacteria; *LACTIC acid; *OLIVE

• Source: Journal of Food Processing & Preservation. Oct2009, Vol. 33 Issue 5, p651-664. 14p. 3 Charts, 3 Graphs.

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Isolation, identification and determination of technological properties of the halophilic lactic acid bacteria isolated from table olives

• Authors : Seda Yalçınkaya; Gülden Başyiğit Kılıç

Subjects: 0106 biological sciences; 0303 health sciences; biology

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